Sous Vide: The Eggpire Strikes Back
The Struggle: Wow, In doing research for Ask-A-Chef generally I will need to dive deep. How deep you may ask?…
Sous Vide: From the Earth to your Circulator
The Struggle: Still on the topic of sous vide this week. But if you haven’t read last week’s article we…
Sous Vide: Meat on the Mind
The Struggle: Not too long ago cooking something “sous vide” wasn’t as accessible as it is now. You couldn’t go…
Temptingly Tender Turkey Roulade
TagsAdvancedAlice and the MagicianappetizerAsk a ChefBakingBeginnercalcium chlorideCalcium Lactate GluconateCarrageenanCitric AcidCocktailCoconut Oilculinary crystalsDessertDiastatic Malt PowderDruids GroveEasyevercrispfermentationFlavor DropsFlavor PearlsFoam MagicgelatinGluten FreeGlycerol MonostearateGuar...
David Pietranczyk – PolyScience Culinary Support Manager
TagsAdvancedAlice and the MagicianappetizerAsk a ChefBakingBeginnercalcium chlorideCalcium Lactate GluconateCarrageenanCitric AcidCocktailCoconut Oilculinary crystalsDessertDiastatic Malt PowderDruids GroveEasyevercrispfermentationFlavor DropsFlavor PearlsFoam MagicgelatinGluten FreeGlycerol MonostearateGuar...
Better Bacon Wrapped Scallops
TagsAdvancedAlice and the MagicianappetizerAsk a ChefBakingBeginnercalcium chlorideCalcium Lactate GluconateCarrageenanCitric AcidCocktailCoconut Oilculinary crystalsDessertDiastatic Malt PowderDruids GroveEasyevercrispfermentationFlavor DropsFlavor PearlsFoam MagicgelatinGluten FreeGlycerol MonostearateGuar...